摘要
目的:探讨当归饮片趁鲜切制代替传统切制方法的可行性。方法:采用化学手段,建立多指标定量、定性评价的方法,评价不同方法切制的当归饮片质量。结果:趁鲜切制的饮片其主要药效成分藁本内酯的含量均低于传统的二次软化切制方法制备的饮片,2种方法切制饮片的指纹图谱相似度基本在90%以上。结论:以趁鲜切制法代替传统切制方法似乎有些不妥,2种方法切制的饮片临床效果是否有差别,仍需进一步研究。
Objective： To study on the feasibility of cutting process of fresh Angelica sinensis.Methed： Qualitative and quantitative chemical analysis methods were used to evaluate the quality of different cutting processed A.sinensis.Result： The contents of ligustilide and ferulic acid in the fresh cutting processed were both lower than the traditional cutting process,and the similarity of fingerprints of two different cutting precessed A.sinensis were basically above 90%.Conclusion：The method of cutting process of fresh A.sinensis was not suitable apparently,and the effect on clinical application of these two different cutting processed A.sinensis need more study.
出处
《中国中药杂志》
CAS
CSCD
北大核心
2010年第23期3147-3150,共4页
China Journal of Chinese Materia Medica
基金
国家"十一五"支撑计划项目(2007BAI37B02)
中国中医科学院基本科研业务费自主选题项目(ZZ2006130)
关键词
当归饮片
趁鲜切制
传统切制
可行性
Angelica sinensis
cutting process of fresh Angelica sinensis
traditional cutting process
feasibility
